Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.
Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.
Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.
Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.
Nutritional analysis per tablespoon.
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